Flor De Michoacan
Permit ID: FD-28195
Permit Type: E & D
582 N Arizona Ave Suite 2 Chandler 85225
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure
Observed employee lather hands under water in the hand sink. Liaison instructed employee on the proper way to wash hands. Employee properly washed hands then at time of inspection.
Corrected At Time Of Inspection
12
Required records available; shell stock tags, parasite destruction
PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish
Observed raw shrimp used in ceviche marinated in lime juice without parasite destruction paper work. Provide destruction verification sheet.
Correct Prior To Reinspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Observed corn hot holding in a heated holding container at 117 deg F Inspector instructed employee to reheat food items to >165 deg F at time of inspection.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
Observed flan prepared >48 hours prior without a date mark. PIC dated with date prepared at time of inspection.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Consumer advisory not available for raw shrimp used in ceviche. Provide advisory.
Correct Prior To Reinspection
35
Food properly labeled, original container
Core-3-602.11, C: Food Labels
Ice cream and popsicles prepared at establishment and duros packaged at establishment with labels. Provide lables with the identity of product ingredients and address of packager.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter
Observed two BBQ grills in back patio area. Remove items not needed for operation of establishment.
Correct Prior To Next Routine Inspection
Inspection Comments
Re -inspection February 8 2018 Parasite destruction letter and Consumer advisory This establishment received a(n) D_ Grade and had 3_ Priority, 2_ Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager Inspected with #1197
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
